15 oz (about 3 1/4 C) All-Purpose Flour
3/4 tsp Dry Active Yeast
9 oz tepid water
1 Tbs Sugar
1/2 C Powdered Sugar
Heat the 9oz of water to 110 degrees. Dissolve 1 Tbs sugar in the water. Add the yeast and allow it to “bloom.”
When the yeast mixture is frothy, use a wooden spoon and combine the yeast with the flour. Stir until the mixture comes together.
Using the dough hook of a stand mixture, continue mixing on medium low speed for approximately 4 minutes. Check the dough, if it’s too dry add a bit more water, if it’s too moist/sticky add a bit more flour.
Place the dough onto a lightly floured surface and continue to knead until the dough is smooth and elastic, approximately 7 minutes.
Form the dough into a ball and place in a lightly greased bowl, cover and allow to rise for about an hour.
Turn the dough out onto a light floured surface, press it down to deflate. Form the dough back into a tight ball and allow to rise for another hour.
Heat the vegetable shortening in a deep fryer or cast iron skillet to 375 degrees.
Break off 1-inch round pieces of dough and drop carefully into the oil. Fry until the float and are lightly browned.
Drain on a paper towel for 1-2 minutes.
Place fried dough into a paper bag and add about 1/2 C powdered sugar. Shake to coat evenly.